Wilted Spinach Salad with Grilled Onions, Walnuts, Avocado, and Apple | Oldways

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the apple into thin slices onto a plate and drizzle with about 2 teaspoons of the lemon juice. Cover the plate tightly and refrigerate.

Step 2

Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices in the lemon juice and turn them over until they are well coated. Set aside.

Step 3

Heat the olive oil in a medium-sized skillet or a ridged grill pan. Add the onion and cook over high heat for 5 minutes. Sprinkle in the cumin seeds and walnuts, turn the heat down to medium and cook with minimal stirring for another 2 to 3 minutes, or until the seeds and nuts give off a toasty aroma. Be careful not to let them burn!

Step 4

Add the onion mixture to the spinach and toss until thoroughly mixed. The spinach will wilt upon contact with the hot oil and onion. To speed this process along – and to be sure you include every last drop of the flavorful oil – you can add some of the spinach directly to the pan and swish it around a little, then return it to the bowl. Sprinkle in the salt as you toss.

Step 5

Gently mix in the avocado, including all the lemon juice and the apple. Grind in a generous amount of black pepper and serve right away, garnished with lemon wedges to squeeze on top, if desired.

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